Belmont Tavern Chicken Murphy Recipe
Belmont Tavern’s Chicken Murphy recipe features chicken, sausage, and a flavorful blend of peppers, onions, and garlic. The dish is cooked in a rich tomato sauce with white wine, adding depth and complexity. Spicy red pepper flakes provide heat, while fresh herbs like parsley balance the flavors. The meal is typically served with pasta, making it a hearty and comforting dish that’s perfect for family gatherings or dinner parties.
Equipment
- Large sauté pan or Dutch oven
- Knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Tongs
- Paper towels (for patting chicken dry)
Ingredients
- 1 lb boneless chicken breast or thighs
- 1 large russet potato
- 2 cups chicken broth
- 1 tbsp Italian seasoning
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup peppadew pepper brine
- 1 large yellow onion diced
- 1 red bell pepper seeded and sliced
- 4 cloves garlic minced
Instructions
Prep the ingredients:
- Cut the chicken, sausage, potatoes, and vegetables as described. Pat the chicken dry and lightly coat it with the flour.
Brown the chicken:
- In a large sauté pan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the floured chicken cubes and sear until golden on all sides (about 5-7 minutes). Remove and set aside.
Cook the sausage:
- Add the sausage to the same pan and cook, breaking it up into chunks until browned and cooked through. Remove and set aside with the chicken.
Saute vegetables:
- Add another tbsp olive oil and 2 tbsp butter. Sauté the diced potatoes until they start to brown (about 8 minutes). Add onions, red bell pepper, mushrooms, and garlic. Cook for another 5 minutes until softened and fragrant.
Deglaze and simmer:
- Pour in the peppadew brine and stir to deglaze the pan. Add the chicken broth and Italian seasoning. Bring to a simmer.
Combine everything:
- Return the cooked chicken and sausage to the pan. Stir in the peppadew peppers. Let everything simmer together uncovered for 15–20 minutes, or until the potatoes are tender and the sauce has slightly thickened.
Taste & serve:
- Season with salt and pepper as needed. Serve hot with crusty Italian bread, pasta, or just as-is.